Для получения полной версии расчета пищевой ценности необходимо:
1) Sign up;
2) having received a registration letter confirm your E-mail and phone number;
3) Sign in.
4) In case of problems call +7 (495) 510-12-33 we work 7:00-19:00 Moscow time

Fondant-creamy mass → in candy No. 161 → Constructor ganache

Constructor ganache: Fondant-creamy mass

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 673.8 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	317.42	316.94
Roasted kernels	97.5	131.76	128.47
Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	78.23	57.89
Starch syrup	78.0	65.18	50.84
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	46.61	39.16
Sign up	78.0	34.69	27.06
water	—	9.03	—
Total			620.35
Output in finished product	90.8	673.80	612.15

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	9.2	20 maximum
total sugar, %	411.3	25-30 minimum
cocoa butter, %	0.0	10-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %	0.0	10-16 maximum
dairy fat, %	44.6	15 maximum
total fat, %	112	25-40
milk solids not fat (MSNF), %	16.9
proteins, %	40
alcohol, %	0.0

List of recipes

Fondant-creamy mass (in candy No. 161) included in recipes:

	№161 "Morse code"	No. 161
	№161 "Morse code"	Housing

Recipe on Fondant-creamy mass contained in handbooks:

1986 Recipes for sweets and toffee. Volume 1

Constructor ganache: Fondant-creamy mass

Fondant-creamy mass (in candy No. 161) included in recipes:

Recipe on Fondant-creamy mass contained in handbooks:

calculations, forms, documents: